by Seanna Thomas
Pasta is a staple in our house, and for good reason. Everyone like it, it’s easy to make and you can make it as nutritious as you would like. Typically the standard is spaghetti and meatballs in a tomato sauce topped with cheese. No one complains and everyone’s full.
Sometimes we like to switch things up, though. This recipe is one my kids adore. It’s got the creaminess of an alfredo sauce without the guilt, plus hidden veggies. It also has a cheesy flavour you’ll love. It’s also dairy and gluten free. This recipe does take some thinking ahead as you have to soak the cashews overnight, but trust me, it’s well worth the wait.
Servings: 4 to 6
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- 1 cup raw cashews
- 1 head cauliflower
- 1 clove garlic
- 1 tsp olive oil
- 2 tbsp nutritional yeast
- 1 tsp salt
- 1/4 tsp onion power
- 1/4 tsp garlic powder
- 1/4 dijon mustard
- 1/4 tsp pepper
- 1/2 cup water
- 227 g bad gluten free pasta (I use Quinoa Macaroni)
- 1/4 cup chopped cashews (optional)
- Place cashews in a bowl and cover with water. Leave overnight.
- Preheat oven to 400 F
- Cut cauliflower into bite size florets. Place half in a bowl and set aside.
- With the other half, steam on the stove with the clove of garlic until soft, about 10 to 15 minutes.
- Toss the other half of the cauliflower with the tsp of olive oil and roast on a parchment paper covered baking sheet
- Cook pasta according to instructions.
- Meanwhile, in a blender, combine soaked cashews, steamed cauliflower and garlic, the nutritional yeast, salt, onion powder, garlic powder, mustard and pepper. Pulse until combined. Slowly add water until sauce has a thick alfredo consistency.
- Combine all ingredients.
- Drain pasta and immediately toss with sauce and roasted cauliflower. Top with chopped cashews if you would like.